2 c. luke warm milk (scalded, then cooled to luke warm)
1/3 c. sugar
1/3 c. veg oil
3 t. baking pwd
2 t. salt
1 egg
5-6 c. flour
4 T butter, softened
1/2 sugar
1 T. - 1 t. cinnamon
Instructions
Dissolve yeast in warm water.
Stir in milk, sugar, oil, baking pwd, salt, egg and 2-3 c. flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn out onto well floured board and kneed until smooth and elastic (about 8-10 min).
Place in BIG greased bowl, turning to grease all sides and let rise in warm place until double. (about 1 1/2 hours)
Dough is ready if indentation remains when touched.
Grease 2 - 13x9s.
Punch down dough and divide into halves.
Roll 1 half into rectangle (about 10-12 inches)
Spread with half butter.
Mix 1/2 c. sugar with 1T. - 1t. cinnamon and sprinkle half over butter, reserving other half.
Roll up, beginning at wide side, and pinch edge of roll to seal.
Stretch it out to make it even and cut into 12 slices.
Place slightly appart in a 13x9 and arap tightly with tin foil.
Repeat with remaining dough and other pan.
You may store this between 12 and 48 hours at this point.
To bake immediately-
Do not wrap in foil. Let rise in warm place until double (about 30 min.)
Bake, uncovered at 350 until golden. About 30-35 min.
Frost with pwd sugar frosting while warm.
ICING- Makes enough for 4 pans of rolls.
3/4 c. butter, softened
6 c. pwd sugar
3 egg yolks
1 1/2 t. vanilla
6 T. whipping cream
Cream butter and sugar. Beat in egg yolks, vanilla and cream until icing is smooth.
Originally Submitted
5/31/2010
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